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Wednesday, September 13, 2017

Read somewhere that the best things in life are free. A
smile, sleep, hugs, kisses, laughter, family, memories- all these are at no
cost. Isn't it priceless when a stranger smile at you in the train; or your
husband hugs you when you are sad; or a child kisses a mother....nothing beats
these emotions-correct?

It is good to be busy, to make excellent use of time but it
is also imperative to spare a little time for the best free things :-) Same
goes in cooking as well. When you walk through memory lane of your mother’s kitchen,
what is that you remember? Did she always cook some exotic panner dish for you?
Did she always use oven? May be yes, may be no. But I am sure most of the Indian
mothers made simple basic things and we enjoyed it and now miss it the most.

Simple bhindi ki subji after a tough day at school; or sukha aloo in tiffin; or plainmango picklerolled in parathas ...are the best.Aloo ka parathas or poha was all we needed for Sunday breakfast while watching
Mogli or Malgudi Days on TV. Do you also believe that real pleasure of enjoying
food is in eating simple meals? If yes, then today’s post will surly make you
happy. I bring before you the most common and straightforward dish- Aloo
Tamatar Ki Subji.

Aloo Tamatar Ki Subji (Potatoes Tomatoes Curry) which is
paired with Puri (fried bread) or kachori (Stuffed fried bread) needs no
introduction. People from Rajasthan, Bhiar and UP will surely know what I am talking
about. The classic combination of potatoes and tomatoes with loads of massala when
served with puri or kachori is a pure bliss- or simplicity at its best. Rain or
shine, cold or hot days this paring can never go old or fade- will always stay-
from generations to generations.

Monday, September 11, 2017

I have a funny story to share today. Now, back in India we
always knew Bhindi is called as Lady Finger-that is what we were taught in
schools-right? After coming to the UK, one day I asked a grocery vendor if he
has got some lady fingers in his shop. He quickly went inside and got me a pack
of finger cakes (also known as finger sponges, mainly used in tiramisu). I was
shocked and embarrassed at the same time, I did not know how to react at all,
and thus I purchased that cake pack :-). I came back home and quickly
searched on internet-it was then I came to know that bindhi is actually known
as Okra ;)

Achari Bhindi Pyaz is robust of flavours. Easy but would
give an impression that you have taken lot of efforts. Achari massala is dry
roasted spice powder made by grinding the spices that are used in making
pickle. Then, you need to use mustard oil (sarso ka tel) to bring that sour and
authentic achari taste. I have seen people using yogurt (dahi/curd) in this recipe
but I feel that it makes it very mushy and I personally don’t recommend it.

For me, Achari Bhindi Pyaz should be dry, coated with
pickle massala and should have a bit of tanginess in the end. This is surely a
crowd pleaser recipe.

Ingredients:

For Achari Massala

1/2 teaspoon fenurgreek seeds/methi dana

1/2 teaspoon fennel seeds/saunf

1/2 teaspoon coriander seeds/dhaniya

1/2 teaspoon onion seeds/kalonji

1/4 teaspoon mustard seeds/rai

For Subji

250 grams okra/Bhindi

2 onions/pyaz

1-2 green chillies

2 tablespoons mustard oil/sarso tel

Salt to taste

1/4 teaspoon turmeric/haldi

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon red chilli powder/lal mirchi

1/2 teaspoon dry mango powder/amchur

Method:

For Achari Massala

On a low flame dry roast the ingredients till you smell
good aroma. Approximately it takes 5-8 minutes.

For Subji

Chop Bhindi and pyaz lengthwise.

Heat oil in a kadai. When oil gets hot, add bhindi and
pyaz.

Reduce the heat to low. Mix in salt and turmeric. Cover
and let it cook for 8-10 minutes or till bhindi is half done.

Recently when my parents visited us my mother got me
homemade achari massala and I used the same in this recipe. If you want a quick
fix then I highly recommend using MDH Achari Massla which is easily available
in Indian grocery stores.

Feel free to use some other oil as well, but mustard oil
does bring the authentic pickle taste.